I made enough of this to serve 20 people on Monday Night. People LOVED it and a few have asked for the recipe. My husband requests it for dinner all of the time, and I have to restrain him from eating all of it. Laura’s Chicken Curry
serves 4 people
3 tablespoons olive oil or more to taste1 small onion, chopped2 cloves garlic, minced7 tablespoons curry powder1 teaspoon ground cinnamon1 teaspoon paprika1 bay leaf1/2 teaspoon grated fresh ginger root1/2 teaspoon white sugarsalt to taste8 chicken thighs - cut into bite-size pieces1 tablespoon tomato paste1 cup plain yogurt1 can coconut milk1/2 lemon, juiced1/2 teaspoon cayenne pepper or to taste
How to Make: 1. Heat olive oil in a skillet over medium heat. 2. Saute’ onion until lightly browned and 3. Then stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. 4. Continue stirring for 2 minutes. 5. Add chicken, tomato paste, yogurt, and coconut milk. 6. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. 7. Remove bay leaf. 8. Stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
The result should be thicker in texture and extremely aromatic.
Vegetarian Alternative: Another alternative is to substitute extra firm tofu for the chicken. I saute it in the pan with the olive oil after I cook down the onions, that way all of the onion flavor is infused. Then once they have browned, I start with step number three in the directions.
Final Step: Serve over jasmine rice.
If you are an athlete, the garlic, ginger, and turmeric are natural anti-inflammatories for the body.
Happy Eating!
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